Mix popcorn, pecans and almonds in large bowl. Set aside. In saucepan combine syrup, sugar, butter, cream of tater. Cook and stir over Med. high until mixture comes to a boil. Reduce heat to medium and maintain steady boil for 10 minutes, until reaches hard ball stage. Remove from heat. Stir in vanilla and soda. Pour over popcorn stirring to coat. Add frozen marshmallowsnad continue to stir coating evenly. Spread on buttered cookie sheet to cool. Break into chunks and store air tight.

Cook above ingredients in crockpot- 6 or more hours then shred meat.
Add 2 tsp. sesame oil
If there is a lot of liquid and you would like to thicken it, combine 1 T. cornstarch with 2 T. water and add to meat.
Serve on tortillas and top with lettuce, cilantro and lime juice. It also taste great made into a quesadilla.

1. Make your quinoa first. Soak the
quinoa in a pot in the veggie broth for about 15 minutes. After that,
turn on the heat to medium high and let the quinoa come to a boil. Once
it boils, reduce heat to medium/low and let quinoa simmer. Stir every so
often, and cook quinoa for about 20-25 minutes just until the liquid
absorbs. You don’t want it completely dried out, so when there is just a
TINY amount of liquid left in the pot, remove it from heat and put a
lid on it. Set it aside, and make the rest of the salad.

2. In a food processor, add your spinach and cilantro.

3. Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor.

4. Add the greens to a bowl, and set
aside. Next take your onion and garlic and finely dice those (I do this
in the food processor to), and add to the greens mixture. Next add your
chickpeas and stir until everything is combined and coated. If the
quinoa is cooled, you can add it to the chickpea mixture next.

5. Make your dressing by whisking all the
ingredients together. Pour over salad, and mix until combined. Add in
tomatoes and avocado and mix. Set in fridge for about 10-15 minutes
before serving so the flavors set.